Theoretically, a soup can be any combination of vegetables, meat or fish cooked in a liquid. Soups are often garnished with croutons, parsley, dill, grated or cubed cheese or sour cream. They can be served as a first course or as a meal, in which case they’re often accompanied by a sandwich or salad.
Tarator is a cold soup (or a liquid salad), popular in the summertime in Bulgaria, Greece, Macedonia. It is made of yoghurt, cucumbers, garlic, walnuts, dill, olive oil and water. It is best served chilled or even with ice.

To prepare “Tarator” you need:

1English cucumber
750g yoghurt
4-5 walnuts (grounded)
1-2 cloves garlic (crushed)
Dill (fennel), mint (optional)
Parsley – finely chopped
Olive oil 1-2 tbsp
Salt, black pepper
Cold water

Preparation:
1. Peel the cucumber and grate or finely chop on a small, tiny dices.
2. Mash the garlic with salt and add to the cucumber.
3. Add ground walnuts, finely chopped fresh dill and black pepper.
4. In a large bowl whip well the yoghurt. Stir and dilute with cold water- the thickness is down to taste.
5. Finally, add the vegetable oil.
6. Stir the mixture again and cool it.

• Tip:
  • To prepare the salad version of tarator, follow the same instructions but DO NOT add water. For thick consistency, the yoghurt can be strained in a cheese cloth or paper filter to remove the whey (strained yoghurt).
  • As a quick alternative use sour cream instead yoghurt.

It’s a perfect light meal for the hot summer days.

Per serving:  only 170 calories

Enjoy!

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• April 22, 2009 -- “Shopska” Salad

This dish has been known for centuries in the Bulgarian national cuisine and is very popular among tourists visiting the country.
In every restaurant in Bulgaria the first thing you will notice on the salad menu is Shopska salad which is Bulgaria’s most famous salad. It is named after the Shoppi, or natives of Sofia (the capital of Bulgaria).

Here is the original recipe:

Ingredients:
(4-6 portions)

4 medium size tomatoes
1English cucumber
2 roasted peppers or raw, sweet-bell pepper (red or green-optional)
2 spoonfuls finely chopped parsley
2 spoonfuls chopped onion, preferably 4-5 sticks of spring onion
White cheese or feta cheese
Salt, black pepper
Vinegar - 1tbsp or lemon juice-freshly squeezed
Olive oil – 3-5 tbsp.
10-12 olives and 2-3 hard boiled eggs

How to make it:

1. Wash well all the vegetables.
2. Cut the tomatoes, cucumbers and peppers in small slices or cubes.
3. Season and mix well with the parsley, onion, salt, vinegar and oil.
4.  Stir all vegetables together.
5. For serving, shape the salad into small pyramids on separate plates over each serving and sprinkle the grated cheese on top.
6. The salad can be decorated with a slice of tomato, sprig of parsley, olives, sliced eggs and etc.
Traditionally, they serve with a small glass of Bulgarian ‘Rakia’ – it’s a strong grappa or plum brandy.

Note:
The cheese used in Bulgaria for this recipe is a white brine cheese, similar to feta cheese, usually made from a combination of sheep and cow’s milk.

This salad is very healthy, low calories, rich on calcium and vitamin D, easy to prepare and children love it.

Enjoy!

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• April 22, 2009 -- TARATOR
• March 11, 2008 -- Italian salad with basil
• March 11, 2008 -- Tabouleh

• Lettuce

• Cucumber

• Spring onion

• Radishes

For dressing:

• Olive oil

• Balsamic vinegar or lemon juice (fresh squeezed)

• Salt

• Black pepper (optional)

• 2 hard boiled Easter eggs (garnish)

• 12 olives (garnish)

Preparation:
1. Gently wash your greens, and dry them on a dishtowel a little bit or use a salad spinner. Cut the leaves, but keep their shape. Put the salad in a bowl and wait until you are ready to eat before adding the dressing.
2. Dressing:
Traditional vinaigrettes consist of 3 parts olive oil to 1 part balsamic vinegar (or lemon juice). But that ratio will vary depending on the oils and vinegars you use and on your own taste. Sprinkle the greens with salt and pepper and toss gently but thoroughly until they’re well coated. Garnish with Easter eggs and olives. Serve the salad immediately.

Tip:
You can buy pre-mixed salad greens. If you bought a bag of pre-washed greens you can skip this step.

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Ingredients:

3/4 cup natural yoghurt

2 tbsp. low - fat mayonnaise

2 tbsp. non - fat sour cream

1tbsp. fresh basil leaves

2 stalks spring onion, chopped

2 tsp. lemon juice, squeezed

1 tsp. Dijon mustard

1 tsp. fresh thyme leaves

1 big garlic clove

Pinch of brown sugar

Salt

Black pepper

Preparation:

1. Bring all ingredients in a food processor and blend until smooth.
2. Add salt and pepper for taste.
3. Pour into saucer and serve with green salad, seafood and chicken.

(1tbsp. is approximately 10 calories)

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• April 16, 2008 -- Mentha (Mint Family)

Ingredients:

3/4 cup uncooked elbow macaroni (about 3 1/2 ounces)

3 medium tomatoes - cut into thin slices

3 green onions, thinly sliced

1 cup thin slices halved English cucumber

1 cup fresh corn kernels or can (don’t forget to drain the water)

1 /2 cup fresh basil leaves

1/3 cup yogurt

3-5 tsp. low-fat mayonnaise

1 1/2 tsp. fresh lime juice

1 garlic clove, peeled

Preparation:

1. In medium saucepan add punch of salt and 1 tbsp. olive oil.
2. Add macaroni to boiling water close to tender but still firm.
3. Drain. Rinse under cold water. Drain well.
4. Place macaroni in large bowl.
5. Add tomatoes, green onions, cucumber and corn.
6. Combine basil, yogurt, mayonnaise, lime juice and garlic in processor until basil is finely chopped.
7. Mix basil dressing with macaroni mixture.
8. Decorate with whole basil leaves .

Suggestion:

Can be prepared 2 hours ahead. Cool in refrigerator.

Per serving- 170 calories

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• April 22, 2009 -- “Shopska” Salad
• March 14, 2008 -- Basil
• March 11, 2008 -- Tabouleh

Ingredients:

1 (15 ounce) can pineapple chopped

1 apple - peeled and diced

1 orange – peeled and diced

1 banana, sliced

1 cup strawberry, chopped

1 cup blueberry

· In a large bowl, toss together the fruits.

· Add the juice from the pineapple and let chill until serving.

6 Servings, 100 calories

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